400g of tinned cannellini beans, drained (240g when drained)
100g of passata
100g Pancetta, chopped
Heat the oil in a saucepan, and add the pancetta, onion and garlic. Cook over a medium heat for 5 minutes until soft and translucent and the bacon is crispy.
Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for a couple more minutes. Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little.
Season generously with black pepper – you probably won’t need salt because of the soy sauce, but add it if you think it needs it.
Serve warm on toast.
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